Step 1

Preheat oven to 450 degrees F.

Step 2

Wash potatoes and poke holes throughout. Place water in the basin of the instant pot then place a steamer basket or wire rack inside and potatoes within. Press the keep warm/cancel button then secure the lid, close off the pressure valve and press manual to high pressure and press the up button until the time hits 20 minutes. The instant pot will have to come to pressure then the time will begin. Once the time is up, let the pressure naturally release for 10 minutes then release any leftover pressure before removing lid.

Step 3

Carefully remove the potatoes from instant pot using a towel or tong (so you don’t burn yourself) making sure you don’t break the skin, then use a brush to brush each potatoes with melted ghee and sprinkle with salt. Place in oven on rack to crisp up. (You should be able to cook the potato in the oven the entire time it takes you to finish the taco meat, but keep an eye on it to make sure the potatoes don’t burn!)

Step 4

Discard water from basin and place back in the instant pot. Press Sauté function and add 2 tablespoons ghee along with the bell peppers, onion and a bit of salt. Sauté for about 5 minutes then add garlic, jalapeño, and ground beef and break beef into smaller pieces. After meat has browned, about 5 minutes, add lime, hot sauce, and taco seasonings. Mix to combine completely.

Step 5

Press cancel, secure lid, close off pressure valve then press manual to high pressure and press the up button until the time hits 10 minutes. Once time is up, quick release the pressure, remove lid and taste to see if the taco meat needs any salt.

Step 6

Remove potatoes from oven, cut each down the middle, pour taco meat inside and top with cilantro and fresno peppers.